What is Cumin? Jeera

Cumin seed is among top 3 spices (Coriander Cumin Turmeric) used in Indian cooking.

On a world-wide basis cumin is the second most popular spice after black peppers. In Hindi, Cumin seed is called 'Jeera' , in Urdu, it is called 'Zeera'.

Cumin seeds resemble caraway, fennel, and anise. In earlier cookbooks, Cumin was erroneously identified as Caraway.

Cumin seeds have 2 to 4% volatile oil responsible for the strong aroma and warm bitter taste.

In Indian cooking, whole cumin seeds are used in making pickles. Whole cumin seeds are dry-roasted on a medium hot griddle till they exude the pungent aroma, than used in foods. The whole cumin seeds are fried in cooking-fat till the essential oil comes out and mixes with the cooking fat and disperses through the curry. The cumin seeds mixed with other whole spices and then ground together to create spice blends such as curry powder.

The flavor and aroma are different among various forms: seeds, powdered seeds, dry-roasted whole seeds, or oil-fried whole seeds.

Cumin seeds are also used in Tex-Mex, Mexican, Cuban, Asian, North African and Middle eastern cuisines. United States is the largest producer of Cumin-oil. The cumin with highest essential oil is cultivated in Iran.

The medicinal properties of Cumin include: antiseptic, antispasmodic, antitoxic, bactericidal, carminative, digestive, diuretic. Cumin stimulates the secretion of pancreatic enzymes, necessary for proper digestion and nutrient assimilation.

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